This Kulfi recipe brings the rich, creamy indulgence of traditional Indian ice cream to your kitchen without needing a machine. In just 40 minutes, you’ll create a dessert that’s luxuriously dense, subtly sweet, and infused with the warm, aromatic flavors of cardamom and saffron.
Its velvety texture melts slowly, offering a cooling treat that’s perfect for warm days or a sweet ending to any meal.
Made with simple ingredients like condensed milk, cream, and nuts, this no-churn delight is both effortless and impressive. The nutty crunch of pistachios contrasts beautifully with the smooth, frozen base, making every bite a sensory delight.
Whether you’re a seasoned cook or a beginner, this recipe promises a hassle-free way to savor a timeless dessert that’s as comforting as it is exotic.
Ingredients for Kulfi (No Machine Indian Ice Cream)
- 1 pinch saffron threads (soaked in 1 tablespoon warm water to infuse)
- 2 cups (16 fl oz/480 ml) whipping cream (cold, for best results)
- 14 oz (1 can/400 ml) sweetened condensed milk (chilled)
- 1 teaspoon vanilla extract
- 2 cups (10 oz/284 g) shelled pistachios (toasted and ground; substitute with almonds if preferred)
- 1 teaspoon ground cardamom (use freshly ground for maximum flavor)
Step-by-Step Instructions
- Infuse the saffron: Place the saffron threads in a small bowl with 1 tablespoon warm water. Set aside to infuse for 10 minutes.
- Whip the cream: In the bowl of a stand mixer fitted with a whisk attachment, whip the cold whipping cream on medium-high speed for 3-5 minutes, until it forms medium-stiff peaks.
- Add condensed milk and vanilla: Reduce the mixer speed to low and pour in the chilled sweetened condensed milk and vanilla extract. Mix briefly to combine.
- Whip to stiff peaks: Increase the speed to medium-high and whip for about 2 more minutes, or until the mixture reaches stiff peaks.
- Incorporate pistachios, cardamom, and saffron: Switch the mixer to low speed and gently stir in the ground pistachios, cardamom, and the saffron-infused liquid. Mix until evenly distributed.
- Freeze: Transfer the mixture to a large resealable container. Freeze for at least 6 hours or overnight until firm.
- Serve: Scoop and serve the kulfi directly from the freezer. Store any leftovers for up to 4 weeks.
Perfect Pairings: Toppings and Serving Ideas
Elevate your kulfi by serving it with a drizzle of rose syrup or honey for a floral sweetness. For a crunchy contrast, sprinkle crushed pistachios or almonds on top. Pair it with fresh mango slices or berries for a refreshing twist. Serve in small clay pots or traditional kulfi molds for an authentic touch!
Storage Tips: Keep Your Kulfi Fresh
Store your kulfi in an airtight container in the freezer for up to 4 weeks. To prevent ice crystals, press a piece of parchment paper directly onto the surface before sealing. When ready to serve, let it sit at room temperature for 5-10 minutes for easier scooping.
Recipe Variations: Customize Your Kulfi
Swap pistachios for cashews or almonds for a different nutty flavor. Add cocoa powder or melted chocolate for a chocolatey version. For a tropical twist, mix in coconut milk or mango puree. Experiment with spices like cinnamon or nutmeg for a unique twist!
Time-Saving Tips: Simplify the Process
Use pre-ground pistachios and cardamom to save time on prep. Chill your mixing bowl and whisk attachment in the freezer for 10 minutes before whipping the cream for faster results. If you’re in a rush, freeze the kulfi in individual molds for quicker setting.
Equipment Guidance: Tools for Success
A stand mixer with a whisk attachment is ideal for whipping the cream to stiff peaks. If you don’t have one, a hand mixer works just as well. Use a large resealable container or kulfi molds for freezing. A spatula ensures you scrape every bit of the creamy mixture into the container!
Kulfi Recipe (No Machine Indian Ice Cream)
Ingredients
- 1 pinch saffron threads
- 2 cups 16 fl oz/480 ml whipping cream, cold
- 14 oz 1 Can/ 400 ml sweetened condensed milk, chilled
- 1 teaspoon vanilla extract
- 2 cups 10 oz/284 g shelled pistachios, toasted and ground
- 1 teaspoon ground cardamom
Instructions
- Put your saffron threads in a small bowl with 1 tablespoon warm water and set aside to infuse.
- In the bowl of a stand mixer fitted with a whisk attachment, whip the heavy cream on medium-high speed for 3-5 minutes, until it reaches medium-stiff peaks.
- Turn down the speed to low and pour in the condensed milk and vanilla extract.
- Return the speed to medium-high and whip for about 2 more minutes, or until the mixture reaches stiff peaks.
- Switch the mixer to low and stir in the pistachios, cardamom & saffron infused liquid until evenly distributed.
- Transfer to a large resealable container and freeze at least 6 hours or overnight before scooping and serving. Store for up to 4 weeks.
